Olive Paste Recipes

Steps:

• In a food processor, pulse to make a smooth paste of the olives, capers, garlic, and thyme(if using dried).
• Add the olive oil while the food processor is running.
• Season with black pepper and add the lemon juice(and thyme if using fresh).
• Enjoy!

Steps:

• To pit the olives, you can use a cherry/olive pitter, but I've found that the olives frequently slip through the holes instead of just the pits.
• Another way to pit olives is to put them inside a folded kitchen towel and then bang on them with a mallet, cutting board, small frying pan, or whatever suits your fancy.
• Sure the olives get bruised, but what do you think is going to happen in the food processor?.
• Mixing raw garlic and olive oil provides an ideal breeding ground for the anaerobic bacteria which cause botulism.
• If I'm going to keep the paste around for a number of days, which I usually do, I'll mince the garlic, add it to the oil and then heat both in the microwave.
• I try not to cook the garlic too much in this manner- you just need to heat the oil and garlic up to 140 or 150 degrees for a while.
• Mix all of the ingredients in food processor.

Steps:

• In a food processor process olives with garlic until chopped. Add olive oil, lemon juice, 1/2 teaspoon salt and puree again. Transfer to a jar, cover with oil and keep refrigerated or frozen for a couple of weeks.

Steps:

• Put on a big pot of water to boil.
• Pick out your pasta, cook it al dente and keep it hot You can use spaghetti, capellini, vermicelli, or linguini, whatever you prefer.
• After you've made this once, and you know how long it takes for you to make the sauce, you make everything come up ready at the same time.
• Get some green olives.
• Any kind you want, really.
• I just get a bottle of cheap salad olives.
• There are usually a lot of pimento pieces floating around in there.
• We like the color, but I'm afraid the ol' Frugal Gourmet would NOT approve.
• You can get a bit fancier if you want.
• Chop up the olives a bit, not tiny.
• Next the garlic.
• OK, you HAVE to use fresh for this, no powder, not even the jar of pre-chopped.
• Those are okay for some things, and I do use them often.
• However, if you use anything other than fresh garlic in this recipe, you will not be impressed, and you will never make this again.
• I will weep.
• Don't do that to me.
• Take your fresh garlic clove, wrap it in that flat rubber disc you use to open jars.
• Just roll it up in there, then roll it back and forth on the countertop a few times.
• Unwrap it, and the peel should be off or mostly off.
• Do this with lots of garlic cloves.
• LOTS.
• At least a couple per person you're feeding.
• Slice the garlic, but not too thinly.
• In a hot non-stick sauté pan, put a little olive oil, the fresh sliced garlic and a lot of chopped green olives.
• Be generous.
• A handful per person is a good start.
• Sauté the garlic and olives just a bit, being careful not to let the garlic brown, or it may become bitter.
• Add some light cream, and bring to a simmer.
• Cook over low heat until the liquid has been reduced by almost half, and it is thick, stirring very often.
• Pour this over the hot pasta, sprinkle generously with parmesan, chopped parsley (fresh is best, but I usually only have dried) and black pepper, preferably fresh from the pepper mill.
• Toss.
• Serve immediately.
• Bow.
• But be humble.

Steps:

• Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.

Steps:

• Add 4-5 heads of garlic (separate the cloves and peel them) see note above.
• Add garlic to olive oil.
• Let the garlic marinate for one week in glass container in refrigerator.
• Using food processor, make garlic and olive oil to a paste.
• Store the mixture in a jar or bottle in the refrigerator.

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce, olives, capers, anchovies, pepper flakes and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil, olives and capers.

Steps:

• Place garlic, olives& raisins into the bowl of a food processor- process until chopped Add orgegano, lemon juice& olive oil and process again to form a corase paste.
• Seaon with salt& pepper to taste (Just remember that olives are already salty).